AI-generated imageEasy Mini Mussel and Chive Jeon with Cooked Mussels (8 pieces)
An easy Korean-style mini seafood jeon made with 180 g ready-cooked mussels and 60 g chives. Eight small pancakes are easier to flip than a large mixed-seafood pajeon.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Verify the 180 g mussel meat is labeled fully cooked. Thaw frozen mussels in the refrigerator, check for shell fragments and discard if spoiled.
- 02
Wash and cut the 60 g chives into 3–4 cm pieces, and gently pat the cooked mussels dry.
- 03
Mix 90 g pancake mix, 110 ml cold water and one egg, then fold in the mussels and chives without overmixing.
- 04
Heat 1 tbsp oil in a skillet over medium heat. Spoon in one-eighth of the batter per pancake, leaving space between them.
- 05
Flip after about 3–4 minutes when the underside is golden and edges set, then cook another 3–4 minutes. Check the egg batter is fully set and the pre-cooked mussels heated through, including the center. Repeat with the remaining 1 tbsp oil.
- 06
Mix 15 ml soy sauce, 5 ml vinegar and 15 ml water for dipping. Serve the eight warm mini jeon as three portions.
Helpful source links
Before you cook
Check mussel (molluscan shellfish), egg, wheat (pancake mix), and soy/wheat (soy sauce) allergens. Use only fully cooked packaged mussels; thaw frozen ones in the refrigerator and remove shell fragments. Cook the egg-containing batter thoroughly and heat all mussels through. Refrigerate leftovers within 2 hours at or below 4°C; reheat to 74°C.
Allergens: molluscan shellfish (mussels), egg, wheat in Korean pancake mix, soy and possibly wheat in soy sauce; check all package labels
Image & source credits
AI-generated image.
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